8. Revelatory caramel cake
This one is destined to decorate your festive table on some of the holidays. Be sure, you`ll not regret you chose it!
- Cuisine: American;
- Category: Desserts;
- Serves: 6-8;
- Prep Time: 15 min;
- Cook time: 1 hr 15 min;
- Nutrition Per Serving: 334;
- 1 cup of whole milk
- 4 large egg whites, at room temperature
- 2 1/4 teaspoons of pure vanilla extract
- 3 cups of cake flour, sifted
- 1 1/2 cups of sugar
- 4 teaspoons of baking powder
- 3/4 teaspoon(s) salt
- 1 1/2 sticks of unsalted butter, cut into tablespoons, softened
- 3/4 cup of heavy cream
- 3 cups of sugar
- 3 tablespoons of light corn syrup
- 1 1/2 cups of whole milk
- 1 stick of unsalted butter, softened
- 1 teaspoon of pure vanilla extract
- 1/2 cup of heavy cream
Preheat the oven to 350°F, prepare three 8-inch pans, butter them, cover the bottoms with parchment paper and butter and flour again.
As for the cake, firstly, mix the egg whites, vanilla with1/4 cup of the milk. In a separate bowl combine flour, salt, sugar and baking powder. Add the remaining milk and beat at a low speed till it gets smooth. Then add 1 egg, beat.
Using a mixer, beat the cream and pour 1/3 of it into the batter. Separate the batter into 3 pans and smooth the tops. Bake them for 25 minutes until ready and the inserted toothpick comes out dry. Let the cakes cool a little and take them out, removing the parchment. Cakes should cool completely.
To make the icing you should blend the corn syrup and milk with 2 1/2 cups of the sugar. Cook it over the medium heat until sugar dissolves.
Melt the remaining 1/2 cup of sugar in a heavy pan, stir until it becomes caramel. Pour the warm milk into it and keep cooking until the caramel dissolves. When it reaches the temperature of 235°F turn off the heat, add vanilla and 1/4 cup of the heavy cream and stir well.
After the caramel cools a little, beat it with mixer, adding the remaining 1/4 cup of cream. Put one cake on the plate and cover it with the icing on the top, do the same to the two others and spread the icing on top and sides. Refrigerate the cake for 2 hours and serve.